A kind of mushroom edible fungus polysaccharide and its preparation method and application

A technology for edible fungi and mushrooms, which is applied in the field of edible mushroom polysaccharide and its preparation, can solve the problems of poor anti-oxidation and anti-tumor activity, achieve good anti-tumor activity and antioxidant activity, and improve in vitro antioxidant activity. , the effect of the simple method

Active Publication Date: 2022-08-05
JINAN UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the mushroom edible fungus polysaccharides prepared by the existing methods are often not effective in terms of antioxidant and antitumor activities.

Method used

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  • A kind of mushroom edible fungus polysaccharide and its preparation method and application
  • A kind of mushroom edible fungus polysaccharide and its preparation method and application
  • A kind of mushroom edible fungus polysaccharide and its preparation method and application

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0048] 1. A preparation method of mushroom edible fungus polysaccharide, comprising the following steps:

[0049] (1) Mushroom edible fungus pretreatment: take three 50g fresh Agaricus bisporus, samples A, B and C, respectively, rinse with clean water and dry the surface moisture, take the stalk and cap of the edible fungus and grind them with a pulverizer Crushed into a homogenate, the particle size is about 100 mesh, add 0.1 times the mass of ultrapure water and mix to obtain a homogenate;

[0050] (2) Autolysis and enzymolysis of edible mushrooms: put the homogenate in a water bath, keep sample A at 45°C for 6h, sample B at 45°C for 1.5h, sample C at 30°C for 6h, and use Stir with a mixer, and the stirring speed is 100 r / min, that is, the edible mushrooms are obtained from dissolving mushrooms;

[0051](3) stop the autolysis of mushroom edible fungi: after the insulation is completed, heat the autolyzed mushroom edible fungi obtained in step (2) in a 100 ° C water bath for...

Embodiment 2

[0099] 1. A preparation method of mushroom edible fungus polysaccharide, comprising the following steps:

[0100] (1) Mushroom edible fungus pretreatment: Take three 50g fresh Flammulina velutipes, samples A, B and C, respectively, rinse with clean water and dry the surface moisture, take the stalk and cap of the edible fungus and grind them with a pulverizer Crushed into a homogenate, the particle size is about 50 mesh, add 1 times the mass of ultrapure water and mix to obtain a homogenate;

[0101] (2) Autolysis and enzymolysis of edible mushrooms: put the homogenate in a water bath, add 0.5% (w / v) mannanase to sample A, and add 0.5% (w / v) cellulose to sample B Enzyme, sample C was added with 0.5% (w / v) pectinase, kept at 50° C. for 2 hours, and stirred with a mixer at a stirring speed of 120 r / min, that is, obtained from lysing mushrooms;

[0102] (3) stop the autolysis of mushroom edible fungi: after the thermal insulation is completed, heat the autolyzed mushroom edible ...

Embodiment 3

[0115] A preparation method of mushroom edible fungus polysaccharide, comprising the following steps:

[0116] (1) Pretreatment of edible mushrooms: Take three portions of 50g fresh shiitake mushrooms, wash them with clean water and dry the surface moisture, take the stalks and caps of the edible mushrooms and crush them into a homogenate with a pulverizer, with a particle size of about 10 Add 5 times the mass of ultrapure water and mix to obtain a homogenate;

[0117] (2) Autolysis and enzymolysis of edible mushrooms: put the homogenate in a water bath, add 0.5% (w / v) glucanase, keep sample A at 40°C for 8h, sample B at 40°C Incubate for 16h, keep sample C at 55°C for 8h, and stir with a mixer at a stirring speed of 180r / min;

[0118] (3) stop the autolysis of edible mushrooms: after the insulation is completed, heat in a 100 ° C water bath for 10 minutes to inactivate the enzyme, stop the autolysis of shiitake mushrooms, and obtain the edible mushroom solution after the aut...

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Abstract

The invention discloses a mushroom edible fungus polysaccharide and a preparation method and application thereof, belonging to the field of food biotechnology. The preparation method of the edible mushroom polysaccharide comprises the following steps: (1) pretreatment of the edible mushroom; (2) autolysis and enzymolysis of the edible mushroom; (3) stopping the autolysis of the edible mushroom; (4) Extraction of mushroom edible fungus polysaccharide to obtain mushroom edible fungus crude polysaccharide. The preparation method of the edible mushroom polysaccharide of the present invention makes full use of the endogenous enzyme of the edible mushroom to enzymolyze the polysaccharide in the edible mushroom, and is supplemented by polysaccharide hydrolase for degradation, so as to improve the in vitro performance of the edible mushroom polysaccharide. Antioxidant and antitumor activity.

Description

technical field [0001] The invention belongs to the technical field of food biotechnology, and particularly relates to a mushroom edible fungus polysaccharide and a preparation method and application thereof. Background technique [0002] Edible fungi have high economic value. In recent years, the output of edible fungi in my country has been increasing year by year, and it has become an important economic crop. At present, there are more than 60 kinds of edible fungi cultivated in my country, the main varieties are shiitake, bisporus, enoki, Xiuzhen, etc. Among them, the output of oyster, shiitake and bisporus is over one million tons. Edible mushrooms are delicious and nutritious, rich in protein, fatty acids, cellulose, minerals and other nutrients. In addition, edible fungi also have certain health care effects, such as edible fungi polysaccharides have anti-tumor effects, and tyrosinase in edible fungi can lower blood pressure and cholesterol. However, the fruiting b...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C08B37/00A61P35/00A61P39/06A61K31/715
CPCC08B37/0003C08B37/006A61P35/00A61P39/06A61K31/715
Inventor 彭喜春郭慧
Owner JINAN UNIVERSITY
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